Pistachio and almond cake gluten and grain free

B37E9C7B-EF5A-4750-97B5-D24387A086EF.jpegHi my friends this cake has been super popular on my instagram so I thought I better give you the recipe. Without the icing it’s pretty healthy but I made this cake as a treat to eat while watching the royal wedding. So pretty pink icing seemed fitting. If you don’t want to use icing just use whipped coconut cream flavoured with vanilla and honey or maple syrup and decorate with a few flowers. 


1/2 cup pistachios ground into a flour using a food processor

2 cups almond meal

1/2 teaspoon bicarbonate soda

pinch salt

2 eggs or use organ egg replacer for vegan

1/4 cup melted and cooled coconut oil

1/2 cup maple syrup


mix in one bowl. Place all your wet ingredients into a bowl and mix well. Then add all dry ingredients and mix together. Pour into a 20cm cake pan lined with baking paper. Bake in preheated oven set to 160c for fan forced. Bake for 30 minutes. Check cake is cooked before removing from oven. Let cake cool completely before icing.


1 cup icing sugar

1/4 cup cup vegan butter

1/2 teaspoon rose water

1/2 teaspoon vanilla extract

if you want pink icing you will need to add a little colour. A little beetroot or berry powder makes a great natural colour. Or just use a few drops of food colouring.

I used finely crushed pistachios to decorate edges. This cake keeps in fridge really well.



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